Mediterranean Roasted Potatoes And Vegetables Food

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

ROAST MEDITERRANEAN VEGETABLES WITH POTATOES & GOAT'S CHEESE

Steps:

• Preheat the oven to 200 degrees C, 392 F. Make sure the trays are in the oven when preheating.Place the potatoes on one tray then drizzle one tablespoon of oil over them add 1/4 tsp each of sea salt and black pepper. Place on the middle shelf and roast for 8 minutes.
• Add the eggplant (aubergine), peppers and onion to the other tray, add the thyme and 2 of the lemon halves. Drizzle another tablespoon of oil over everything and a squeeze of juice from one lemon half. Reserve the last lemon half for serving.Season with salt and pepper.Cook for about 15 minutes.
• After 15 minutes add the zucchini (courgette), tomatoes and goat's cheese. Using a spoon scoop up as much juice from the tray as you can and drizzle that over everything along with the remaining tablespoon of oil.Cook for another 10 minutes or until the zucchini is just soft, the cherry tomatoes are slightly burst and the cheese is golden.
• Once everything is cooked add the potatoes to the vegetables. Scatter some basil leaves over everything and serve immediately. Make sure any remaining juice is served over the vegetables. A little squeeze of the roasted lemon is also recommended.

MEDITERRANEAN ROAST VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
• Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Layer Red Potato (3), Zucchini (1), yellow squash, Sweet Onion (1), Bell Pepper (1), Cherry Tomato (20), and Baby Bella Mushroom (1 cup) on two medium baking sheets.
• Mix Extra-Virgin Olive Oil (2 tablespoon), Garlic (3 clove), Italian Seasoning (2 teaspoon), Dried Thyme (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) to small bowl.
• Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
• Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
• Serve as a side or toss in a power/grain bowl.

MEDITERRANEAN POTATOES

Steps:

• Boil potatoes until just tender.
• Heal oil in large pan, add onion and cook until soft.
• Add garlic and paprika and cook for 1 minute.
• Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
• Simmer, covered, for 5 minutes and then add the potato and toss to coat.
• Cook until potatoes are tender about 10 minutes.
• Stir occasionally to prevent burning.
• Remove pan from heat and just before serving stir through olives, capers and feta.
• Sprinkle parsley on top.
• Serve immediately.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

MEDITERRANEAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 500 degrees.
• Wash, and prep the vegetables.
• Place the vegetables in one layer on several well greased cookie sheets.
• (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
• Liberally brush the vegetables with oil and season with salt.
• Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
• The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
• Remove the vegetables to a large serving platter and arrange attractively.
• While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
• Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
• This should be served at room temperature.